Liquor

Question 1

Dirty Goose Martini

Answer 1

grey goose vodka, Dolin dry vermouth

Question 2

Tequila

Answer 2

Must be made from blue agave plant with up to 49% fermentable sugars from other sources
-100% agave means all sugars come from the blue agave
Produced in strictly delimited regions within northern Mexico
>Blanco-unaged colorless and the purest expression
>Gold- usually indicates a sweetened and colored product using caramel or oak additives
>Reposado (Rested)- aged from 2 months to 1 year in oak barrels
>Anejo-age from 1 to 3 years in oak barrels
>Extra Anejo-aged at least 3 years in oak barrels

Question 3

Gin

Answer 3

Base distillate is commonly made from Grain but only requirement is that it is neutral in flavor
-required to have juniper as main aromatic component, but common additions include citrus, herbs, spices, flowers, and vegetables
-each producer maintains their own recipe and flavor profile
-must be a minimum 75 proof with most 80 proof to 96 proof
-must be clear in our commonly completely colorless
-aging is uncommon but some maturation in neutral barrel can take place to add complexity and weight
>London Dry - made by Rita stealing base spirit with aromatic components added to the still

Question 4

Rum

Answer 4

Distilled from fermented juice of sugarcane, cane syrup and/or molasses
-often blended house styles of aroma flavor and color
-can be aged in barrels usually older or neutral which adds minimal flavoring
+Coloring of rums often comes from adding caramel
>Light/White Rum- dry with more banana and vegetable flavors and less molasses flavor, often distilled like vodka in a large steel to produce cleaner flavors and larger volumes more quickly

> Dark aged Rum- p darker and sweeter, more distinct bouquet body and flavor
-distilled in a slower fermentation process sometimes only wants to preserve flavors
-slower fermentation allows Fuller richer molasses like body to develop
-can be age for multiple years acquiring complexities like that of aged brandy or whiskey